Total time: 3 minutes, plus infusing time for the tequila
Note: Adapted from a recipe by cocktail consultant Ryan Magarian of Liquid Relations for S-Bar. To make the horseradish-infused tequila, steep one-half cup cleaned, chopped horseradish in three-fourths cup tequila in a glass jar for 4 hours, then strain. This will keep refrigerated for 1 week.
1 1/2 ounces horseradish-infused tequila
1/4 ounce Cointreau
3/4 ounce freshly squeezed lime juice
1/4 ounce simple syrup
1/2 ounce pomegranate juice (freshly squeezed or POM Wonderful)
Pour the tequila, Cointreau, lime juice, simple syrup and pomegranate juice into a shaker. Shake. Pour into a glass with ice. Add a lime wedge for garnish.
Each serving: 149 calories; 0 protein; 11 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 3 mg. sodium.Copyright © 2014, Los Angeles Times